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Malaysian Recipe : Dry Beef Curry


  • 10 oz grated coconut
  • 1 lb beef (rump steak) cut into thick slices


  • 1 clove garlic, pounded finely
  • 4 slices ginger, pounded finely
  • ½ tsp salt
  • 1 tsp msg
  • 1 tsp sugar
  • 1 tbsp curry powder
  • 2 fl oz. oil
  • 2 oz shallots or onions, thinly sliced
  • 2 tbsp tomato sauce
  • 3 tbsp curry powder mixed to a paste with a little water


  • ¾ to 1 tsp salt
  • 1 tsp sugar
  • 1 tsp MSG


  1. Squeeze grated coconut for First-round milk. Set aside. Add 2 cups water to the grated coconut and squeeze for Second-round milk. Set aside.
  2. Season beef with A and leave for 30 minutes.
  3. Heat oil in non-stick saucepan or heavy bottom saucepan. When hot, fry the sliced shallots till lightly browned. Add the season beef and fry till beef changes color. Add tomato sauce and stir for a short while. Add ½ of the Second-round milk, cover pan and cook over moderate heat for 45 minutes, stirring occasionally.
  4. Mix the curry powder paste with the First-round milk and the rest of the Second-round milk. Pour into saucepan, add seasoning and simmer till meat becomes tender and gravy starts to thicken (about 30 to 45 minutes). Add a few spoonfuls of water if mixture becomes fry before meat is tender.

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Last Modified: 11/27/11.